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Maybe use it anyway? I made a batch of brioche yesterday and it had a great rise, starter looked a bit lacklustre before hand, didn't seem to suffer once it was mixed in. Could use a bit more than usual to compensate. Maybe you're feeding it too much and the yeast doesn't have a chance to take hold before being diluted again.
Polygon
A noob question, but any advice on getting my starter to do a bit more in this colder weather? Have been feeding twice a day for the last 3 and not really seeing much of an increase in volume as I'd like.; not passing the float test either...